Coconut mug cake

The coconut flourishes in the moist tropics, and it is the world's most useful plant. The coconut meat, water, oil and hearts of palm are all edible, and the wood, roots leaves, husks , and shells all have multiple traditional uses. The best way to use coconut, how ever , is to fill your tummy.

Preparation time : 10 mins
Makes : 2 Mug Cakes

Ingredients :

Egg : 1 large
Canned unsweetened coconut milk : 3 Tbsp
Vanilla extract : 1/4 tsp
Coconut extract : 1/4 tsp
Granulated Sugar : 1/4 cup
All purpose flour : 1/3 cup
Baking soda : pinch
Kosher salt : pinch
Shredded coconut, preferably toasted : 1/4 cup

Method :

In a large mug, whisk the egg with a fork.
Stir in the coconut milk, extracts, and sugar.
Add the flour and salt.
Beat the batter until smooth.
Fold in the shredded coconut.
Divide the batter between two mugs.
Microwave  separately for 11/2 to 2 1/2 minutes each until risen and firm.

Yummy mug cake is ready to serve.

Topping ideas : whipped cream, coconut creme, marshmallow fluff, caramel sauce, chocolate sauce, rum glaze, lime glaze, grilled pineapple sauce, chopped macadamia nuts, shaved chocolate, or freshly grated nutmeg.

Note : If you don't have access to canned coconut milk, regular cow's milk will suffice, although it will reduce the coconutty-ness of this mug.

Serve your cake hot with your choice of topping.
Enjoy your dish :)

Thank you, do post your comments !!!